food52's Best Cherry Tomato Recipe

The web site food52 asks home cooks to submit their best recipes to weekly contests that determine which will make it into their second forthcoming cookbook. Each week we feature the contests’ finalists. Check out the recipes, go vote, and connect our passionate food community with theirs.

We’re sharing the best home cook-submitted recipes from food52′s latest contest. This week, the theme is “Your Best Cherry Tomato Recipe.” Who have New York Times food writers Amanda Hesser and Merrill Stubbs chosen as their food52 finalists this time around? Find out below, then go vote to help pick the winners.#1 Baked Ricotta and Goat Cheese with Candied Tomatoes by TheRunawaySpoon

Photograph by James Ransom

What Hesser and Stubbs say: The tomatoes really do taste like candy — the brown sugar and vermouth turn to syrup in the pan and cloak the cherry tomatoes, caramelizing their edges as they pop and start to collapse.

What Hesser and Stubbs say: A light cornmeal coating gives the fish a delicate crunch, and while you may be skeptical of the scant amount of lime juice and garlic you use to marinate the fish, it manages to shine through.